How often do you find a delicious Pinot Noir made to enhance salmon? Here’s one

Claiborne & Church 2010 Edna Valley Pinot Noir

We just tried this wine with simple, pan-grilled salmon fillets. It was wonderful! I don’t know when/if we’ll get around to drinking it with the other dishes this central California winery suggests: duck and game. The producers also suggest beef and pork, of course.

This wine is like very good French burgundies–minus barnyard sensations like damp horse harness. It’s a clear ruby red, gorgeous in the glass. As well as red cherries it has red berries and subtle chocolate and anise aromas. There’s glycerine smoothness and a long citric, milk chocolate finish.

Our salmon had the support of tartar sauce and creamy pesto, neither of which was necessary–but the pesto did enhance creamed light spanish rice and steamed cauliflower and broccoli.

This was an offering from the Food and Wine magazine wine club. I didn’t check their website for price, but you can: